An easy mushroom Swiss omelet is the perfect way to elevate your breakfast or lunch, and it's low carb and gluten-free! With a few simple ingredients, you can have a healthy, protein-packed meal in minutes!
2tablespoonSwiss cheese(grated, Gruyere is also excellent)
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Instructions
Sauteed Mushrooms
Add the olive oil to a skillet or heavy-bottomed frying pan over medium-high heat.
Once the oil is beginning to shimmer, add the cleaned and sliced mushrooms and saute until tender (about 5 minutes).
Season with salt and pepper to taste. Then, add the minced garlic and cook until fragrant and the moisture has cooked off the mushrooms.
Transfer the mushrooms to a clean plate and set aside. Wipe out your skillet before starting your omelet.
Mushroom Swiss Omelet
In a mixing bowl, combine the 3 large eggs with a pinch of salt and the optional milk or water. Then, whisk or blend with a fork to combine.
Melt the butter (or a blend of oil and butter) in a 9-inch non-stick skillet over medium heat. Spread the melted butter around to coat the entire bottom of the skillet.
Pour the eggs into the middle of your hot skillet and tilt the pan by lifting the handle so that the egg mixture spreads out toward the edge of the skillet. As the eggs firm, use your rubber spatula to lift the edges and tilt the uncooked egg towards the lifted area. *If you notice any bubbles forming, break them with your spatula and fill them with uncooked egg.
Continue cooking the omelet for 10-15 seconds after filling all the gaps and rounding out the edges. Then, top with 2 tablespoon grated Swiss cheese and sauteed mushrooms (saving some for topping the omelet if desired ). Use a spatula to flip one edge inward and over the filling to the opposite edge and close the omelet.
Slide the omelet out of the skillet onto a clean plate. Top with additional Swiss cheese and mushrooms if desired, and serve.
Notes
Because mushrooms absorb water, it is best to clean them with a damp towel instead of washing them.
Adding a small amount of milk or water is not necessary, but does make the eggs fluffier when it steams after hitting the hot skillet.
The eggs will continue to cook once you remove them from heat. When the eggs are no longer runny while tilting your skillet, they are done.